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Brines, Butters and Birds
Tuesday November 5, 2013 6:00 pm - 7:30 pm
Murray Hall

6-7:30 pm
Taught by Harvey Cotten

If your Thanksgiving turkey has been less than something to ‘give thanks for’ then come learn one sure-fire way to cook a juicy turkey for the holidays! It’s all about the brine. We will discuss brining and several different recipes to use to insure a juicy, tender turkey for the table. In addition to turkeys, chickens and pork are great candidates for brines. Another way to insure a juicy turkey is the use of herbed butters – we will create our own herb butter and show all how to make this at home. In addition we will provide the dry ingredients (minus the salt) for your Thanksgiving turkey brine to take home.

Member $15, Non-member $20.

If you have questions or would like to register, please call 256-837-4104.

No refunds or cancellations less than 48 hours prior to the class.

Brines, Butter, and Birds